Nut Brownies with
Caramel-Coconut Topping
Serves 12
50 g Green & Black Organic 70% Dark Chocolate, (1¾oz)
broken in squares
75 g polyunsaturated margarine
100 g light brown sugar, or light muscovado
50 g caster sugar
2 egg whites, or 1 sachet egg white powder
2 tbsp apple sauce, sweetened
50 g plain flour
1 heaped tsp cocoa powder
½ tsp baking powder
40 g walnut halves, approx. 2 tbsp
1 tbsp light brown sugar
2 tbsp dessicated coconut, shredded
Preheat oven to Gas Mark 4/180ºC/160ºC fan/350ºF. Line a
18cm/7in square cake tin with baking parchment.
Melt chocolate in a double pan or small heatproof bowl set
over a larger saucepan of simmering water.
In a large mixing bowl use an electric whisk to beat
together margarine and both sugars until blended and smooth. Add egg whites or powder
and applesauce and mix well. Gradually add melted chocolate and mix well.
Sift together flour, cocoa and baking powder. Gradually add
flour mixture and mix well. Add 1-2 tbsp of water if the mixture is too stiff,
it should have a soft dropping consistency. Fold in nuts. Pour mixture into prepared tin. Bake 25
minutes.
Meanwhile, place sugar in a small pan, add 1 tbsp water and
heat to dissolve and thicken to a syrup. Remove cake from oven and drizzle
sugar syrup over top. Sprinkle with coconut.
Bake until a skewer inserted near the center comes out
clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12
squares.
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